Here is some big time flavor. A grilled Tex-Mex boneless pork rib recipe that’s got great taste and spiciness. Easy to follow step by step photo instructions.
Editor’s Note: Originally Published June 18, 2011. Last Updated September 1, 2018 with re-edited text, re-edited photos and a slight update to the recipe to reflect current practice.
This is one in a series of grilled country style boneless ribs. I have been working my way accross the south. I do love good Tex-Mex flavor.
Really quite good. Great taste and very spicy. A great salad topping or free standing.
What are Boneless Country Style Pork Ribs?
Boneless country style pork ribs are not real ribs. They are the tail end of a whole pork loin cut in half and scored to make “ribs.” So more a pork chop than real ribs.
Usually, that scoring is not very deep, so I like to deepen the cut to a little over half the thickness of the meat. I consider this to be more surface area for seasoning.
Unfortunately, there is also “bone-in country style pork ribs” which may get confused with the boneless variety. The boneless are the tail end of a pork loin and are lean while the bone in variety is more like a slice of pork shoulder.
The bone-in country style ribs need to be cooked more like a pork shoulder (AKA pork butt), meaning low and slow. While the boneless ribs are lean and are usually cooked more rapidly.
Recipe Notes for Southwest Country Style Boneless Pork Ribs
I do a lot of boneless country style ribs. They cook rapidly, more like a pork chop than real ribs.
You could do this rub with a pork tenderloin.
Many time there is a “fat cap” that I have sometimes left on if thin but it provides nothing positive and since it was going on a salad, no little pieces of chewy fat to contend with.
Since this is really pork loin, it can tend to dry some if over cooked. A brine would be good A suggested brine would be 2 tablespoon table salt, 1 tablespoon sugar and 2 cups of water for 1-4 hours. If you do brine, leave the salt out of the rub.
Mix spices. 1 tablespoon brown sugar, 1 1/2 teaspoon kosher salt, 1 teaspoon garlic powder, 1 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/8 teaspoon cayenne pepper.
Trim off fat cap and silverskin if present.
Cut the scored rib cuts to about 2/3 of the way through the meat.
Place meat on a large piece of plastic wrap back side up. Sprinkle the spices on the back and flip. Now sprinkle the cut side and get into the cuts.
Wrap tight in the wrap and refrigerate for 30 minutes to overnight if you want. You could skip the wrap and go right to the grill if you want but this gives the spices time to penetrate.
Preheat grill to 450 degrees. Medium high on most grills but medium on mine. Clean and oil.
Place on grill over direct heat and flip every 5-6 minutes until internal temp of about 145-150. About 20 minutes total.
Allow to rest for 5 minutes before serving.
Here is my Tex-Mex salad.
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Originally Published June 18, 2011.
Last Updated September 1, 2018.